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Toad-in-the-Hole

Toad-in-the-Hole is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of rump steak and sheep kidney cooked in an egg, milk and flour batter until well risen and golden. The full recipe is presented here and I hope you enjoy this classic British version of: Toad-in-the-Hole.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

6

Rating:

Tags : Beef RecipesLamb RecipesMilk RecipesBaking RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

TOAD-IN-THE-HOLE (a Homely but Savoury Dish).

672. INGREDIENTS.—1-1/2 lb. of rump-steak, 1 sheep's kidney, pepper and salt to taste. For the batter, 3 eggs, 1 pint of milk, 4 tablespoonfuls of flour, 1/2 saltspoonful of salt.

Mode.—Cut up the steak and kidney into convenient-sized pieces, and put them into a pie-dish, with a good seasoning of salt and pepper; mix the flour with a small quantity of milk at first, to prevent its being lumpy; add the remainder, and the 3 eggs, which should be well beaten; put in the salt, stir the batter for about 5 minutes, and pour it over the steak. Place it in a tolerably brisk oven immediately, and bake for 1-1/2 hour.

Time.—1-1/2 hour. Average cost, 1s. 9d.

Sufficient for 4 or 5 persons.

Seasonable at any time.

Note.—The remains of cold beef, rather underdone, may be substituted for the steak, and, when liked, the smallest possible quantity of minced onion or shalot may be added.

Modern Redaction

Ingredients:

675g rump steak
1 sheep's kidney
salt and freshly-ground black pepper, to taste

For the Batter:
3 eggs, well beaten
600ml milk
4 tbsp plain flour
1/8 tsp salt

Method:

Core the kidney then cut this up into bite-sized pieces. Also cut the beef into bite-sized pieces and combine with the sheep kidney. Arrange in the base of a pie dish and season liberally with salt and black pepper.

Mix the flour to a slurry with a little of the milk then beat in the remaining milk and the eggs. Add the salt and whisk briefly then set aside to rest for 5 minutes. After this time pour the batter over the meat.

Transfer the dish to an oven pre-heated to 190°C and bake for about 90 minutes, or until the batter is well risen and golden brown in colour. Serve hot.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.